Rheology of food products

dc.contributor.authorNurtayeva, A.B.
dc.contributor.authorSatayeva, Zh.I.
dc.contributor.authorMashanova, N.S.
dc.contributor.authorKoishybayeva, A.T.
dc.date.accessioned2020-11-05T04:51:41Z
dc.date.available2020-11-05T04:51:41Z
dc.date.issued2017
dc.description.abstractThe theoretical foundations of the rheology of food products as part of a science of physical-chemical mechanics of food production are presented in the manual "Rheology of food products". Rheology studies the fundamentals of structure and behavior of the masses of food materials in food production processes; basic structural and mechanical properties of foods and their influence on the quality of the finished product; Methods and devices for determination of structural and mechanical characteristics of the food; the main directions in the field of optimization, control and management of technological processes in the field of optimization, control and management of technological processes in order to obtain high quality products.ru_RU
dc.identifier.isbn978-9965-824-54-8
dc.identifier.urihttp://repository.kazatu.kz/jspui/handle/123456789/606
dc.language.isoenru_RU
dc.publisherS.Seifullin Kazakh Agro Technical Universityru_RU
dc.subjecttypes of dispersionsru_RU
dc.subjectmethods of measurementsru_RU
dc.subjectmethods of measurementsru_RU
dc.titleRheology of food productsru_RU
dc.typeУчебное пособиеru_RU
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